Apple and rhubarb crumble

Apple and rhubarb crumble

This comforting dessert is fruity and filling with its buttery oat topping. Use tinned fruit if you don't have fresh and serve with ice cream or cream for extra yum.

serves: 6

ingredients

500g rhubarb, top and tailed, peeled and cut into 5cm pieces

½ cup brown sugar

50g butter, diced

1 tablespoon lemon juice

3 Granny smith apples, peeled, cored and thinly sliced

Topping:1 cup rolled oats

½ cup castor sugar

1/3 cup plain flour

100g butter, slightly soft

method

To prepare the topping, place all ingredients into a food processor and pulse to combine. Pour into a medium bowl, and scrunch through your fingers to form small clumps. If you’re not using the crumble mixture straightaway, place it into a plastic bag until needed.

Preheat oven to 190°C.

Place rhubarb pieces into a baking dish, sprinkle over sugar, butter and lemon juice, stir to combine then place in oven and cook for 20 minutes.

Remove from oven and turn up the heat to 210°C.

Add sliced apples to rhubarb mixture, stir well to combine.

Place mixture into 6 individual ramekins; add a handful of topping to each then bake in the oven for 30 minutes.

notes

I love rhubarb - it reminds me of cold nights at my grandparent’s house. Topped with a scoop of vanilla ice-cream it is hard to beat.

You need to peel the rhubarb otherwise it will have a stringy texture. Use a veggie peeler for the job - it doesn’t all have to come off, just concentrate on the tougher edges.

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